While pumpkin season might be over, I like to keep the memories of all things pumpkin forever or for as long as I can. This year we did not go pumpkin patching but my dearest neighbor whose front-yard mimicked a pumpkin patch offered me a couple pumpkins post halloween. She had so many that even after each family claimed a couple, she would have had left with a lot more to giveaway.
Anyways, I used one pumpkin to create a floral centerpiece for my thanksgiving buffet, see post HERE, and the second one when straight into the freezer- not whole of course, but I baked it, pureed it and then froze it in a glass container. I do this every time I buy whole pumpkins- some I dice and freeze and some I bake/puree and freeze.
It is a fall tradition in US to make pumpkin soups and pies but I believe in eating my pumpkin favorites all year round. If you have what it takes, then go for it. Same for this soup. While I was making this a couple days ago, Riri asked “mom it’s not pumpkin season, then why the soup?” To this my response was ” beta ( honey ), its daddy’s favorite and it’s so cold, we need some warm hearty soup. “
We’ve had bone-chilling couple days here in DC and all I’ve been craving is warm soups and tangy pasta dishes. It goes beyond saying that soups are always so comforting and heartwarming. I can have soups any time of the year specially when I know that the bowl I am devouring is healthy, balanced, nutritious and loaded with fibre and this PUMPKIN SOUP has it all.
This pumpkin soup recipe uses the basic ingredients like pumpkin, low sodium vegetable stock, whipping cream, onions, and garlic but what makes it scrumptious are the spices. You can totally adjust the level of spice as per your taste and liking. We like ours hot and spicy so I went a little free hand on them.
I would suggest using fresh pumpkin puree but canned ones go equally well. You can use chicken stock if not vegetable stock. You can substitute whipped cream with half and half or even coconut milk. It will make the soup all the more creamier.
SPICY PUMPKIN SOUP
Ingredients
- 1 tbsp unsalted butter
- 1 1/2 cups yellow onion chopped
- 2-3 cloves garlic
- 2 tbsp julianned ginger
- 1 1/2 tsp curry powder
- 1 tsp cumin powder
- 1 tbsp coriander powder
- 1 tbsp paprika
- 1/2 tsp black pepper powder
- 1 small pinch cinnamon powder
- 1-2 bay leaves
- 4 cups vegetable stock
- 3 1/2 cups or 2 ( 15 oz ) cans pumpkin puree
- 1 cup water
- 3 tbsp whipping cream/ coconut milk
- 2 tbsp whipped yogurt for garnish
- 3-4 tbsp toasted pumpkin seeds
Instructions
- To make pumpkin puree: preheat oven to 350F. Cut a pumpkin into four quarters, place the pieces on a parchment lined baking tray, drizzle some olive oil, salt and pepper and bake for 40-45 mins or till done. Remove from oven, let it cool, remove skin. Puree this in a blender/food processor.
- Melt butter in a large thick-bottomed pot over medium heat. Add the onions, ginger, garlic and sauté until softened, about 5 to 6 minutes.
- Add the curry powder, cumin, coriander, cinnamon, paprika, and salt. Cook for another 2 minutes.
- Add the vegetable stock and the bay leaves. Add the pumpkin purée and the water. Stir to combine. If the soup is too thick for your taste, add more stock or water to thin it. Increase heat to high. Bring to a boil and reduce heat to low, cover and simmer for 10 to 15 minutes.
- Remove bay leaves. Use an immersion/hand blender to purée the soup.
- Right before serving, stir in the whipped cream/coconut milk. Add black pepper, toasted pumpkin seeds and adjust seasonings to taste. Add more salt if necessary.
- Enjoy hot with croutons or a side of your choice.
I dunno why it took me so long to try this but it was so good. So simple! Husband and kid declared it’s the best pumpkin soup ever! Thank u for sharing!